The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion

Decoctions obtained from dried apple and pear fruits were subjected to in vitro digestion in the presence of a food matrix in order to determine changes in the polyphenol content and antiproliferative activity. The total phenolic and total proanthocyanidins contents were determined using spectrophotometrical methods, and the phenolic compounds were analyzed by RP-HPLC/DAD before and after digestion. Chlorogenic acid and phlorizin dihydrate were the major identified compounds. The addition of a food matrix immediately decreased the contents of individual and total phenolics. After digestion, they were slightly elevated but still lower than in the initial samples. Antiproliferative activity was investigated on human epithelial carcinoma cell line (HeLa), human colon carcinoma (LS174) and human foetal lung fibroblast (MRC-5) cells. The exhibited growth inhibition was not correlated with the content of phenolics in the tested samples, indicating that it could not be explained solely by their content. With the exception of the apple decoction effect on HeLa cells, the digestion process resulted in significant increases in the antiproliferative activity.

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Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

Industrial Crops and Products ◽

10.1016/j.indcrop.2014.03.018 ◽

2014 ◽

Vol 57 ◽

pp. 150-157 ◽

Cited By ~ 92

Author(s):

Guan-Lin Chen ◽

Song-Gen Chen ◽

Ying-Ying Zhao ◽

Chun-Xia Luo ◽

Juan Li ◽

...

Keyword(s):

In Vitro Digestion ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Antioxidant Capacities ◽

Before And After

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Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Food Research International ◽

10.1016/j.foodres.2020.109104 ◽

2020 ◽

Vol 133 ◽

pp. 109104 ◽

Cited By ~ 6

Author(s):

Francielli P.R. de Morais ◽

Tássia B. Pessato ◽

Eliseu Rodrigues ◽

Luana Peixoto Mallmann ◽

Lilian R.B. Mariutti ◽

...

Keyword(s):

Antioxidant Capacity ◽

Whey Protein ◽

Phenolic Compound ◽

In Vitro Digestion ◽

Before And After ◽

Complexation Effects

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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽

10.3390/foods8120621 ◽

2019 ◽

Vol 8 (12) ◽

pp. 621

Author(s):

Luisa Angiolillo ◽

Sara Spinelli ◽

Amalia Conte ◽

Matteo Alessandro Del Nobile

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Phenolic Content ◽

Control Sample ◽

In Vitro Digestion ◽

Nutritional Content ◽

Life Test ◽

Natural Extract ◽

Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

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Effect of in vitro digestion of yerba mate ( Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

Food Research International ◽

10.1016/j.foodres.2015.05.004 ◽

2015 ◽

Vol 77 ◽

pp. 257-263 ◽

Cited By ~ 22

Author(s):

Brunna Cristina Bremer Boaventura ◽

Renata Dias de Mello Castanho Amboni ◽

Edson Luiz da Silva ◽

Elane Schwinden Prudencio ◽

Patricia Faria Di Pietro ◽

...

Keyword(s):

Antioxidant Activity ◽

Antiproliferative Activity ◽

Hepg2 Cells ◽

In Vitro Digestion ◽

Ilex Paraguariensis ◽

Yerba Mate ◽

Cellular Antioxidant Activity

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Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Molecules ◽

10.3390/molecules26216667 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6667

Author(s):

Patricia Reboredo-Rodríguez ◽

Carmen González-Barreiro ◽

Elena Martínez-Carballo ◽

Noelia Cambeiro-Pérez ◽

Raquel Rial-Otero ◽

...

Keyword(s):

Phenolic Compounds ◽

Structural Changes ◽

Virgin Olive Oil ◽

In Vitro Digestion ◽

Current Status ◽

Human Organism ◽

Olive Leaves ◽

Functional Value ◽

Before And After

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

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Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Foods ◽

10.3390/foods10081748 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1748

Author(s):

Guadalupe Lavado ◽

Nieves Higuero ◽

Manuel León-Camacho ◽

Ramón Cava

Keyword(s):

Protein Oxidation ◽

In Vitro Digestion ◽

Heme Iron ◽

Conjugated Dienes ◽

Oxidation Products ◽

Intestinal Phase ◽

Simulated Digestion ◽

Before And After ◽

Lipid And Protein Oxidation

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

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In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables

Journal of Food Quality ◽

10.1155/2021/5540724 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Zipporah M. Onyambu ◽

Mildred P. Nawiri ◽

Hudson N. Nyambaka ◽

Naumih M. Noah

Keyword(s):

Thermal Processing ◽

In Vitro Digestion ◽

Vitamin B ◽

Basella Alba ◽

Thermally Processed ◽

Before And After ◽

African Indigenous Vegetables ◽

In Vitro Bioaccessibility ◽

Indigenous Vegetables

Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing ( p < 0.001 ). The in vitro digestion resulted in a significant increase ( p < 0.001 ) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.

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After In Vitro Digestion, Jackfruit Flake Affords Protection against Acrylamide-Induced Oxidative Damage

Molecules ◽

10.3390/molecules24183322 ◽

2019 ◽

Vol 24 (18) ◽

pp. 3322 ◽

Cited By ~ 1

Author(s):

Daofeng Qu ◽

Chu Liu ◽

Mengxue Jiang ◽

Lifang Feng ◽

Yuewen Chen ◽

...

Keyword(s):

Oxidative Stress ◽

Oxidative Damage ◽

High Performance ◽

In Vitro Digestion ◽

Protective Effects ◽

Physical Damage ◽

Before And After ◽

High Content Analysis ◽

High Level

Some studies have demonstrated that acrylamide (AA) was correlated with oxidative stress, resulting in physical damage. The jackfruit flake was an immature pulp that contained a high level of antioxidant activity. This study aimed to assess the defensive efficacy of jackfruit flake in AA-induced oxidative stress before and after simulated gastrointestinal digestion. Our results indicate that the total polyphenol content of Jackfruit flake digest (Digestive products of jackfruit flake after gastrointestinal, JFG) was diminished; however, JFG had raised the relative antioxidant capacity compared to Jackfruit flake extract (JFE). Additionally, the results of High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) implied that a proportion of compounds were degraded/converted into other unknown and/or undetected metabolites. Further, by high content analysis (HCA) techniques, JFG markedly reduced cytotoxicity and excessive production of reactive oxygen species (ROS) in cells, thereby alleviating mitochondrial disorders. In this study, it may be converted active compounds after digestion that had preferable protective effects against AA-induced oxidative damage.

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